This salad is prepared in
three steps, the ingredients are listed for each step.

Step 1: 1 med head of nappa
cabbage, 1 bunch of green onions. Rinse cabbage; slice and chop onions
and cabbage. Combine these two ingredients in a large bowl and chill until
you are ready to prepare the rest of the salad.

Step 2: 2-1/2 oz of sesame
seeds, 1 pkg of sliced almonds (small), 2 pkgs of Ramen Noodles), 2 cloves
of garlic (or more if you want), oil. Break noodles into tiny pieces while
still in the bags, remove the seasoning pack and throw away. Saute the
broken noodles, sesame seeds, almonds and garlic in oil until lightly browned.
Add salt and pepper. Store in the refrigerator.

Step 3: 2 tbsp soy sauce,
3/4 cup rice wine vinegar, 1/2 cup sugar, 1/4 cup oil. Combine and boil
for no more than one minute. Store in refrigerator. Just before serving
combine all sections and toss gently. Mandarin oranges can be added. You
may also add chopped cooked chicken.

*The seasoning packet included
with the noodles in not used in this recipe. You may save it for another
use or throw out.

Wash broccoli and dry thoroughly.
Combine with onion, raisins and sunflower seeds. Combine mayonnaise, sugar
and vinegar. Pour over salad and stir. Refrigerate about 2 hours. At serving
time, sprinkle each serving with desired amount of bacon bits. Serve cold.

NOTE: To lower fat and calories:
in lieu of mayonnaise, use salad dressing (Miracle Whip Lite) which is
sweeter, and add only 2 tbsp sugar rather than the 1/4 cup. I never put
the bacon bits in this, and I also use only a small sprinkling of the sunflower
seeds. Make this salad ahead of time to allow the flavors to blend.

Cut the chicken in small
pieces and gently simmer until cooked through. Drain and cool. Cook small
shell pasta in the skimmed chicken water (with a Knorr's chicken boullion
cube if you want to ‘kick it up a notch' as Emeril says). I always do this.
Cool slightly and add half an onion, finely minced and scant breath
of nutmeg. Cut a couple dozen fresh, seedless green grapes in half and
add. Stir in mayo gently. Keep cool in fridge for several hours before
serving over butter lettuce. Add a bit of lemon juice to keep grapes from
going brown if not serving the same day. From Jill Churchill, author of
Culinary mysteries.

Slice onion thin, rinse
and place in a large bowl. Let stand until the rest of the mixture is prepared,
then drain off any excess water. Cook potatoes in boiling water until tender.
Drain and slice thin into bowl of onions. Add olive oil, lemon juice, and
celery. Garnish with parsley and serve warm. from: Aphrodite's Food For
The Gods by H. Micki & J. Pappadakis

In a salad bowl, combine
romaine, onions, dill and cooled potatoes. In another bowl, mix oil, vinegar
and mayonnaise until smooth. Pour the dressing over the salad and mix gently.
Garnish with the capers, eggs, and pickle.From: Aphrodite's Food
For The Gods

Steam zuccchini just until
tender,about 10-15 minutes. Dry them off and arrange on a platter. Whisk
the oil and lemon juice together and pour over the zucchini. Season with
salt and pepper and garnish with parsley. Serve cool.

Bev's Note: Since I prefer
dill over parsley, I'd use dill instead of parsley for garnish. From: Aphrodite's
Food For The Gods.

Put the broccoli in a container
filled with cold water for 1 hour or until you are ready to use it. After
1 hour, carefully separate the florets and cut the top parts of the stem
(the good ones) into thin slices. Discard the tough parts. Place the broccoli
in a casserole. Add water and salt, and boil it over medium heat for 6
or 7 minutes. Drain immediately after that and rinse in cold water to preserve
freshness and color. Set aside. Wash and dry mesclun greens. Just before
serving mix all the vegetables in a deep bowl. Prepare the vinaigrette.
Mix the ingredients thoroughly and pour the vinaigrette over the vegetables.
Toss the salad with care and be mindful to see that all the vegetables
are well coated.

Note: Serve this salad as
an appetizer during the harvest months whentomatoes are ripe and at
their best. From: "Fresh from a Monastery Garden; and A-to-Z treasury
of delectable vegetable recipes", by Brother Victor-Antoine d'Avila Latourrette